Setup Pisang / Javanese Plantain Setup

As a descendant of Javanese family, my husband and I, especially my parents loved the setup Plantain. Usually served in the evening..


Ingredients:

• 1 kg plantain, peeled and cut
• 500 ml water
• 200 g sugar
• 5 cm cinnamon stick
• 3 cloves

Preparations :

• Mix water, sugar, cinnamon and cloves in a pot, boiled it
• Add bananas and cook until done
• Place in glass and add ice cubes before serving.

Satay Padang

Satay Padang, Who does not know satay? It is a pop­u­lar meal that many peo­ple like. Either lux­u­ri­ous hotels or stalls pro­vide this meal, either eaten from directly from the grill or as a dish served with rice or lon­tong. When hear­ing “satay” , what cross­ing on our mind is a meal processed from beef which is cut, sea­soned, skew­ered, and roasted at char­coal. The roasted aroma is the spe­cial char­ac­ter­is­tic of satay. It is not amaz­ing when our appetites appear while smelling satay’s aroma. On a desk at a party, satay is often fin­ished ear­lier than other meals. Even, some regions in Indone­sia have satay as spe­cial food. One of them is Padang.

Padang Satay is a meal con­sumes beef and plant along with thick spicy peanuts soup (like a soup) added by much chilies so the fla­vor is hot, spe­cial from Padang. There are 3 vari­a­tions of satay in Suma­tra Barat, they are Padang Satay, Padang Pan­jang Satay, and Paria­man Satay. All of them have their own spe­cial char­ac­ter­is­tics. Padang Pan­jang Satay is dif­fered by the yel­low soup and Paria­man Satay is red soup. The fla­vor of both these satays is dif­fer­ent. But Padang Satay is com­bi­na­tion of both satays. The mak­ing process is unique. Padang Satay is usu­ally roasted using char­coal made of coconut shell when ordered. Cer­tainly, it needs high patience. But if you are not patient to taste it, just try this recipe.

Ingre­di­ents:

• 1 kg beef innards (liv­ers, lungs, kidneys)
• Salt

Satay spices:

• ½ part of galangale
• ½ part of turmeric
• ½ part of ginger

Soup spices:

• 750 cc beef stock
• 1 tbsp coriander
• ¼ tsp jin­tan (car­away seed/cumin)
• ½ tsp full pepper
• 3 cloves garlic
• 5 red peppers
• 2 cit­rus leaves
• 1 stalk of serai (lemongrass/citronella), crushed
• 1 tbsp fried peanuts, grinded
• 2 tbsp scraped coconut, fried with­out oil, grinded
• 1 tsp salt
• ½ tsp sugar
• 25 g pul­ver­ize rice, dis­solved into some water

Direc­tions:

• Clean beef innards, boil till it is well-done by adding salt. Removed and drained. Cut thinly into small cube sized pieces. Skewer for 4–5 pieces.
• Satay spice: Grind galan­gale, turmeric, gin­ger and 1 tbsp of water.
• Satay Soup: Boil stock. Grind corian­der, jin­tan, pep­per, gar­lic, red pep­pers. Put it into stock boil­ing. Add cit­rus leaves, turmeric, and serai. Then add grinded peanuts, scraped coconut, salt, and sugar, mix them.
• Thick soup by adding dis­solved pul­ver­izes rice. Stir and take out.
• Serv­ing: Smear beef satay with satay spice before served, and then roasted for min­utes at char­coal. Put on a plate and pour the soup. Adding ketu­pat is preferred.

Fruit Rujak (Indonesian Fruit Salad)

Rujak, an Indone­sian Spicy Salad con­sists of assorted slices fruits and ingre­di­ents, such as Jambu air (water apple), pineap­ple, raw man­goes, Jji­cama, cucum­ber, kedon­dong and sweet potato. Some­times it also added with belimb­ing and green apple in same Indone­sian regions.


Ingredients:

• 1 chay­ote, peeled
• 1 Granny Smith apple, cored
• 2 cucum­bers peeled and cut in half length­wise with seeds removed
• 1 raw mango
• 1 orange, peeled and divided into sec­tions
• ½ tsp. crushed red pep­per
• ¼ tsp. shrimp paste
• 3 tbsp. brown sugar
• ½ tsp. salt
• 1 tsp. tamarind, dis­solved in 1 tbsp. warm water
• 1 14-oz. can diced pineap­ple, Drained

The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *think­ing*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usu­ally enjoy rujak in mid day.

Preparations:

1. Coarsely chop chay­ote, apple, cucum­bers, mango, and orange sec­tions.
2. In a large bowl, com­bine crushed red pep­per, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chay­ote, apple, cucum­ber, mango, orange, and pineap­ple to the bowl, and stir well to com­bine. Serve at room temperature.

You may also found Rujak in Sin­ga­pore and Malaysia (with dif­fer­ent taste and style Of Course). The term “Rujak” itself was com­ing from Malaysia mean­ing “Mixture”.

The com­plete recipes is, as fol­low. Enjoy!!

Chicken Pastel (Indonesian Pie)

Ingredients:
1 carrots, cut into small cubes and boil
3 bean vermicelli, boil and cut
1 ½ celery
5 garlic chopped
½ red onion chopped
1 leek thinly sliced
½ lb boiled chicken breast, cut into small squares
5 boiled eggs


Pastry:
1 oz butter - melted
½ can coconut milk
2 eggs
salt
6 cups flour

Instructions for Ingredients:
Saute garlic and red onion
Add in leek, salt and pepper
Add in celery and bean vermicelli
Bring in water, carrots and chicken

Instructions for Pastry:
Mix melted butter with eggs and salt with hand
Add in flour and ½ cup of water

Easy Spaghetti with Tomato Sauce

This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.

Original Recipe Yield 4 - 6 servings

Ingredients

• 12 ounces spaghetti
• 1 pound lean ground beef
• 1 teaspoon salt
• 3/4 teaspoon white sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons dried minced onion
• 2 1/2 cups chopped tomatoes
• 1 1/3 (6 ounce) cans tomato paste
• 1 (4.5 ounce) can sliced mushrooms

Preparation :

1. Brown beef over medium heat. Drain off fat.
2. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
3. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

Double Cream Chocolate Puding

Ingredients :

• 2 packs of white gelatin
• 250 grams of chocolate blocks, drawstring, team up to melting
• 250 grams sugar
• Whole milk 1 lt
• 500 cc double cream (can also use flower stamp Creamer)
• 25 grams of cocoa powder, dilute with a little hot water
• Vanilla taste

Sauce Ingredients:

• 800 cc of pure milk
• 100 grams sugar
• Fruit 1 egg yolk
• Vanilla taste

How to make pudding:

• Mix all ingredients together (except the double cream)
• Bring to a boil over medium heat, stirring all the time, to boiling
• After boiling, pour the double cream with a mixture continued stirring, stirring until smooth, angakat from the fire.
• Wanted for a while, do not get frozen, until the steam is lost.
• Pour in a pudding mold large, or small, chill.

How to make a sauce:

• Beat the eggs off the red
• Mix the milk, sugar and vanilla, bring to a boil over medium heat, stirring frequently
• After boiling, pour two tablespoons of vegetable milk into beaten eggs, mix, input mix eggs into the boiling milk, stir briefly over the fire.
• Lift from the heat, stirring constantly, Vla, until quite cold, so do not be broken Vla.

Strawberry Mousse

My Husband Favorite : Strawberry Mousse

Ingredient:

• 1 package sliced strawberries, frozen
• 1 envelope unflavored gelatine
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract

PreParation :

• Defrost and drain the strawberries. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid.
• Soften the gelatine in this liquid for 5 minutes, then add 1 cup of boiling water and stir until the gelatine is dissolved.
• Add the strawberries. Cool the mixture for 30 minutes or until it is slightly thickened.
• Meanwhile whip the cream until slightly thickened. Add the sugar gradually, beating constantly, until the cream is thick. Add the vanilla.
• Fold the whipped cream into the strawberry and gelatine mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm.
• Serves 6.

This recipe is originated from: www.cooks.com

Lemper (Rice Rolls with Spicy Filling)

Ingredients :

• 500g (1lb) glutinous rice
• 2 cups water
• 1 cup thick coconut milk
• 250g (8oz) finely chopped chicken
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 2 curry leaves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste (trasi)
• squeeze of lemon juice
• squares of banana leaf or aluminium foil

Preparation :

• Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
• Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
• Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
• Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
• Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
• Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
• Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
• Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
• Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
• These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
• They are served at room temperature as a snack.

Soto Madura (Madura Shop)

Ingredients:

• 500 gr beef or internals
• 100 gr bean sprouts
• 80 gr rice noodles
• 60 gr Indonesian parsley
• 60 gr scallions
• 60 gr ginger
• 1 lime
• salt and pepper

Preparation :

1. Boil meat until done. Drain and cut into bite-sized slices.
2. Remove the tails of bean sprouts, boil until half done
3. Boil rice noodles separately
4. Keep these in separate plates
5. Cut Indonesian parsley and scallions
6. Grind shallots, and brown it for a little bit
7. Skin and cut ginger
8. Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
9. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
10. Sprinkle with Indonesian parsley and scallions.

This recipe is originated from:
http://www.indo.com/restaurants/recipe.html

Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

Ingredients:

• 1/4 cup raw peanuts
• 1/2 teaspoon dried shrimp paste, toasted
• 6 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• 1 large red chili, seeded and sliced
• 4 thick slices galangal, bruised
• 2 fresh or dried salam leaves
• 4 cups light chicken or beef stock
• 7 ounces minced cabbage
• 1 small zucchini or chayote, peeled and diced
• 3-1/2 ounces green beans, cut in short lengths
• 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice
• Minced palm or soft brown sugar to taste
• Salt, to taste

Preparation :

1. Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.
2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.
3. Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
5. Remove galangal and salam leaves, then transfer to a serving bowl and serve.

Gado-gado, from Jakarta, Indonesia

Bahan:
* 8 ons kentang
* kacang panjang yg sudah dipotong kecil2 (sesuai selera anda)
* Kembang kol
* Kubis putih
* 1 wortel, potong tipis korek api
* 1 / 2 ketimun, potong kotak
* Tauge segar
* 2 telur rebus

Bumbu :
* 6 sdm selai kacang renyah
* 1 dan 1 / 4 cangkir air dingin
* 1 siung bawang putih, memarkan
* 1 cabai merah segar, cincang
* 2 sdm kecap
* 2 sendok teh gula
* Jus lemon 1 sendok makan

Persiapan:

• Ambil kentang taruh ke dalam panci yang sudah diberi air (sebelumnya tambahkan garam sedikit) , kemudian didihkan selama 12-15 menit, tiriskan dan tuang ke dalam air dingin.
• Tambahkan kacang panjang, kembang kol, dan kubis, dan dikukus selama sekitar 3 menit Tiriskan dan tuang ke dalam air dingin
• Tiriskan semua sayuran atur di tumpukan pada piring besar dengan wortel mentah, mentimun, dan tauge
• Potong telur matang menjadi empat bagian, dan atur di piring.
• Untuk membuat saus, bumbu kacang taruh dalam mangkuk dan campurkan dengan air secara bertahap, diikuti dengan sisa bahan.